Gold Medal for Volcano at the 2018 Outstanding NZ Food Producer Awards

2018 OUTSTANDING NZ FOOD PRODUCER AWARD FINALISTS ANNOUNCED

 Tuesday 10 April 2018

After judging more than 180 of the country’s finest food products, 25 New Zealand food producers have been named as Gold Medal winners in the 2018 Outstanding NZ Food Producer Awards.

One Supreme Champion, four category Champions and five special award winners will be named from the Gold Medal winners at the Awards on Thursday 26 April 2018 at Auckland’s Fresh Factory.

Twenty-five Gold Medals were awarded – with two producers, Clevedon Buffalo Company and The Drunken Nanny each receiving two Gold Medals. Fifty-eight Silver Medals were awarded and a further 42 products were highly commended, meaning judges recognised the work and quality of the products that just missed out on receiving a medal.

The 2018 Outstanding NZ Food Producer Awards received 186 products to judge from 100 New Zealand producers. They were judged for aroma, taste, quality, innovation, pack design, sustainability and brand story by a panel of specialty food retailers, chefs and food and drink experts last month. Products are judged across four categories; Earth, Paddock, Water and Dairy.

Head Judge Lauraine Jacobs said “Judging is not easy given the talent of food producers and the quantity of fine fare. Meat entries were of an even higher standard than 2017 with the growing paddock-to-plate trend evident in the number of thoughtfully created brands. Baking is still a big part of our national food psyche with some delightful entries, many catering to folk with allergies and intolerances.”

Co-organiser Kathie Bartley said it’s a privilege to share the love of New Zealand food with producers and food lovers. She said they were thrilled by the 23 per cent increase in entries from last year and delighted 44 per cent of entries were awarded gold or silver medals. “This is proof of the dedication of the Kiwis who harvest, grow and make our food. The energy and enthusiasm they put into creating great produce is reflected in the strong number of awards.”

She says consumers can look out for Outstanding NZ Food Producer Gold and Silver Medals on award-winning products at Specialty retailers, food stores, producer websites and at Farmers’ Markets across the country. Foodies can still be involved in the Awards by voting for the Coast People’s Choice Outstanding Product or Coast People’s Choice Outstanding Producer or New Zealand’s Outstanding Farmers’ Market on the website https://outstandingfoodproducer.nz where the complete list of medal winners as well as the producers who were highly commended are listed.

The 2018 Outstanding NZ Food Producer Awards Supreme Champion, Earth Champion, Paddock Champion, Water Champion and Dairy Champion, along with the New Zealand Life & Leisure Spirit of New Zealand Award, FMCG Business Outstanding New Producer, T&G Global Outstanding Sustainability, Label & Litho Outstanding Design and Marvellous Marketing Outstanding Drink will be announced on Thursday 26 April. The award winners will be featured in the NZ Life & Leisure May/June (#79) issue on sale 30 April.

 

Crowd Favourite

Wonderful article by Suzanne Dale for Bite – read the full article here.

Excerpt:

The small Putaruru-based team behind Sue Arthur’s Over the Moon Dairy Company is trialling its latest cheese — a white mould with turmeric through the paste. “It’s a sunny bright yellow when you cut it open and it’s delicious,” Sue says.

“We’re offering it through our shops in Putaruru and Cambridge and plan to make it a bit more widely available if our consumers like it. We love coming up with new and unusual cheeses.”

It’s an approach that has seen them right. In just 10 years, Over the Moon has turned local Waikato cow and goat milk, sheep milk from Spring Hill (north of Taupo) and Matakana buffalo milk into an array of delectable rounds — traditional hard cheeses like Cheshire and romano through to soft whites, blues and washed rinds. They’ve collected 116 awards and won many more loyal customers in the process.

Read more about Burgundy Moon here.

 

Neil’s tips for presenting your cheese board

Neil’s tips for presenting your cheese board

A well-presented cheese board with a good balanced with colour and taste makes a perfect appetizer or serve it just before dessert.

  • One hour before serving unwrap the cheeses and prepare them on the cheese board.
  • When cutting a cheese ensure that every portion contains some of the rind.  It is usually riper at the rind and the flavour intensity increases towards the rind.
  • To make it easier to cut the cheese it’s a good idea to dip the knife in hot water, particularly the blue cheeses.
  • If you do not possess the ideal knife, choose a knife with a long rigid blade
  • Cut the cheese portions cleanly and make them of equal size.
  • Keep the cutting knife clean; you can use either a piece of bread or hot water.  This prevents carryover of flavours from one cheese to another.
  • The shapes, sizes, textures and colours should have variety.  Consider a pyramid, log shapes, rounds and wedges. Colours; the grey/green blue-veined Blues, the brown-orange of a washed rind, the golden yellow of the Cheddar, and white fresh cheeses.
  • Try to make the cheese board visually appealing.  The first eye contact with the cheese board will create an impression.  Label the cheeses to stimulate discussion your guests.
  • Your presentation should leave enough surface area to allow air to circulate between the cheeses, preventing them from absorbing each other’s flavours.
  • Garnish the board with a mixture of colours and compatible foods between the cheeses.  Include items like cherry tomatoes, grapes, slices of apples, pears, strawberries, melon slices (avoid acidic fruits like oranges that clash with the cheese) toasted almonds, pistachios or black walnuts, smoked salmon, handmade sausages, venison, ripe figs and fig paste.
  • A cheese board is not complete without the complement of bread and wine.  Use bread made by a human!  French baguette with its crusty surface and soft inside or a brown bread for the fresh cheese types both work well. Choose a wine that does not have an over dominant character otherwise the flavours of the cheeses will not be appreciated.
  • Start with the mild cheeses and work your way up to the stronger ones.

 

Some general guidelines:

  • Balance the flavour strength of the cheese with the flavour strength of the wine
  • The whiter and fresher the cheese, the whiter and crisper the wine
  • The darker and stronger the cheese, the darker and stronger the wine
  • The more pungent the cheese you choose, the sweeter the wine should be
  • Many of those sweeter whites nicely complement a full range of cheeses
  • Additionally, the “sparkle” in a sparkling wine or champagne can help break through the fat in heavier cheeses.
  • For a safer bet when serving several wines, choose Parmesan or vintage Cheddar cheeses. They match well with most wines
  • White wines match best with soft cheeses and stronger flavours
  • Red wines match best with hard cheeses and milder flavours
  • Fruity and sweet white wines (not dry) and dessert wines work best with a wider range of cheeses
  • Sweet cheeses (e.g. Vintage harder cheese) match well with most wines

 

Suggested matches:

Mild and Tasty Cheddar

  • Chardonnay
  • Merlot

Extra Tasty and Vintage

  • Cabernet Sauvignon and
  • Shiraz, Dessert and fortified wines

Young and long life white mould cheeses 

  • Sauvignon blanc
  • Sparkling white wine

Aged white mould cheeses

  • Chardonnay
  • Rose
  • Cabernet sauvignon Pinot Noir

A young mild washed rind

  • Pinot noir, Cabernet Franc,
  • Gewürztraminer, Pinot Gris   

Stronger and more mature washed rind

  • Dessert or fortified wine
  • Sparkling red
  • Parmesan
  • Chardonnay
  • Shiraz
  • Ports and sherries
  • Sparkling wines

Fresh curd cheeses or goat’s cheese

  • Sauvignon Blanc

Blue Cheese

  • Medium bodied reds, Port, Late harvest whites

 

Enjoy! Read more about Neil Willman here.

International Gold for Black Truffle Brie by Neil Willman

Over the Moon’s Black Truffle Brie by Neil Willman has been awarded a Gold Award and Outright winner for the “Best New Zealand Cheese’ at the 2017 International Cheese Awards in Nantwich, UK on the 25th of July 2017.

The Nantwich International Cheese Awards is the largest cheese award show in the world with over 5600 cheeses from around the world entered in the 2017 event. Sue Arthur, Over the Moon owner and founder was invited as a guest judge and could receive her trophy in person.

“We WON! Best New Zealand Cheese (Black Truffle Brie by Neil Willman) at the biggest cheese show in the world, the International Cheese Competition in Nantwich, UK. Ecstatic!”, Sue Arthur shared on Facebook.

Black Truffle Brie by Neil Willman is an Over the Moon original cheese created by renowned international cheese master and judge Neil Willman and has previously been awarded Category Champion in 2015 at the New Zealand Champions of Cheese Awards.

Nantwich International Cheese Awards in numbers:

  • The 2017 event was the 120th anniversary with the awards show growing each year.
  • 5% increase of entries from the 2016 event.
  • Over 500 judges were tasked with judging the 5600 entries in just 5 hours.
  • Over 30,000 visitors were expected with overseas visitors attending from New Zealand, Japan, Australia, Canada, USA and every European country.
  • The size of the pavilion had to be increased to accommodate the record number of Trade Exhibitors.
  • This is the second Nantwich award for Over the Moon with Galactic Gold receiving a silver medal at the 2016 awards.

Over the Moon Black Truffle Brie is available from our Stockists nationwide.

New Year, New Faces

We begin 2017 with a number of new team members:

Loran Mathis departs – Our second apprentice Loran has completed her study with us here at Over the Moon and departs to partake in a gap year. She is off to experience all the cheese the world has to offer.

Craig Curd – Craig moves internally into full time Cheesemaker from his existing position of part time Cheesemaker & Putaruru Deli Cheese Expert. Craig  is excited to be in the factory full time.

Jo Rist – We welcome Jo into the position of Sales Manager. Jo replaces Peta managing our Packroom, Dispatch, Production and Wholesale Orders. Jo has many years of Customer Service and Management experience and is looking forward to working with our wholesale customers.

Peta Jones departs – Peta departed at the end of last year after a very busy year and a half leading our Sales, Packroom and Dispatch areas. We wish her well with her new challenge and are enjoying her frequent visits.

Tanya Houghton – Tanya settles into our all around Admin and Sales support role after a busy festive season covering Peta’s role and settling Jo into her new position. Tanya wears many hats so she is a great all rounder to have helping out wherever it’s needed.

Carrie Donaldson – Carrie moves internally from all round Admin and Sales support into Marketing Coordinator. Carrie will be organising our marketing collateral and working with our wholesale customers individually. She will also be looking after our website and social media.

Shiree Jamieson – We welcome Shiree into our busy Packroom. Shiree will also be helping out in Dispatch and Factory areas.

 

 

Win a Luxury Mini Break Participating Retailers

Looking to purchase one of our cheese month heroes for your chance to Win a Luxury Mini Break to the Hilton Lake Taupo including dinner for two at Bistro Lago?…  See our participating retailers below or purchase online right now!

 

AUCKLAND

Farro Fresh – Lunn Ave, Constellation Drive, Grey Lynn and Epsom Stores

Nosh Food Market

Passion Produce – Hobsonville, Auckland

Whitford Food Market – Whitford

Good Grocer – Auckland

The Goodness Grocer – Pukekohe

Roland Moss – Cheese and Crackers at the following Farmers Markets:
Howick Village Market, Pukekohe Farmers Market, Titirangi Market and Hobsonville Market.

 

WAIKATO

Over the Moon Factory Deli – Putaruru

Over the Moon Deli – Cambridge

The Country Providore – Tamahere

Eggsentric Café – Whitianga

 

BAY OF PLENTY

Col’s Butchery – Mt Maunganui

Merchant of Taupo – Taupo

 

HAWKES BAY

New World Havelock North – Havelock North

New World Hastings – Hastings

 

TARANAKI

The Fridge Butchery – New Plymouth

The Cheese Platter – New Plymouth

 

WAIRARAPA

C’est Cheese – Featherson

 

WELLINGTON

Moore Wilson’s – Wellington City

New World Wellington City – Wellington

New World Thorndon – Wellington

New World Porirua – Porirua

 

MARLBOROUGH

Pataka Deli – Blenheim

Nautilus Estate – Renwick

Yealands Estate – Seddon

 

Enter via our Homepage. Good luck!